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Moong Dal Pakodi
| Main Ingredients | Split skinless green gram (dhuli moong dal), Green chillies |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 3.30-4 hour |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 cup split skinless green gram (dhuli moong dal)
- 2-3 green chillies, slit
- 1 inch ginger, roughly chopped
- ¾ tsp carom seeds (ajwain)
- Salt to taste
- ¼ tsp turmeric powder
- 3 tbsps rice flour
- 2 tbsps chopped fresh coriander leaves
- A pinch of baking soda
- Oil for deep frying
- Green chutney to serve
- Lasoon chutney
Method
- Take split skinless green gram in a large bowl. Add water and soak for 3-4 hours.
- Drain the soaked gram and transfer into blender jar. Add green chillies, ginger, carom seeds, and a little water. Blend to a coarse paste and transfer into another bowl.
- In the same bowl, add remaining carom seeds, salt, turmeric powder and rice flour and chopped coriander. Mix well.
- Add baking soda into the prepared mixture, mix well.
- Heat sufficient oil in a kadai, drop in small portions of the batter into it and deep fry till golden brown and crisp. Drain on an absorbent paper.
- Serve hot with green chutney and lasoon chutney.
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